French apple tea-cake

Yield: 1 servings

Measure Ingredient
4 larges Granny smith apples; (4 to 6)
2 tablespoons Lemon juice
200 grams Butter
1 tablespoon Grated lemon rind
¾ cup Castor sugar
3 larges Eggs
1¼ cup Self-raising flour
½ cup Plain flour
½ cup Milk
2 teaspoons Gelatine
4 tablespoons Water
4 tablespoons Strained apricot jam
Toasted almonds or coconut to garnish if
; desired.

Grease a 20cm springform pan.

First, prepare the apples by peeling and quartering them. Remove the core, then with a sharp knife, score each apple piece on the peeled surface about eight times. When all apples are scored, brush with lemon juice of soak in a water bath of lemon juice and water.

Cream butter, rind and sugar in a small bowl with electric mixer until light and fluffy. Beat in eggs one at a time, and beat until well combined.

Transfer mixture to large bowl, stir in sifted flours and milk. Take care to mix the batter well so that there are no floury areas. Spread into prepared pan and smooth the surface.

Drain the apple quarters well and arrange them, rounded side up, over the entire surface of the cake so that they are not quite touching. At this stage there will be several pieces of apple left over. Bake the cake at 190c. for about 1 hour. After the first ten minutes or so of baking, the apples will probably sink to the bottom of the cake. Carefully open the oven door and place all remaining pieces of apple over the surface of the cake. These will then remain on the surface of the cake. If the original apples did not sink, simply push them down gently with the remaining pieces of apple. Complete the baking.

Sprinkle the gelatine over the water and allow to soak for 2 minutes. Stir to combine then microwave for about 10 seconds to dissolve. Add the jam and mix well. While still hot, brush half jam mixture over hot cake, then allow the cake to cool in the pan. Remove the cake from the pan, brush with remaining warmed jam mixture. Sprinkle with toasted coconut or almonds if desired.

Converted by MC_Buster.

Per serving: 1966 Calories (kcal); 180g Total Fat; (80% calories from fat); 24g Protein; 74g Carbohydrate; 1016mg Cholesterol; 1892mg Sodium Food Exchanges: 0 Grain(Starch); 2½ Lean Meat; 0 Vegetable; 4 ½ Fruit; 34 ½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Similar recipes